Coconut Cream Tartlets

-FOR CUSTARD-
2/3 c Sugar
2 1/2 tb Cornstarch
1/4 ts Salt
2 1/4 c Milk
2 Whole large eggs
2 lg Egg yolks
1 ts Vanilla
2 tb Unsalted butter; cut into
-bits
1 1/2 c Sweetened flaked coconut;
-toasted golden and
; cooled
1 1/2 c Well-chilled heavy cream
1/3 c Sugar

Make shells:

On a lightly floured surface with a floured rolling pin roll out half
of dough into a 14-inch round, about 1/8 inch thick, and cut out four
7-inch rounds. Fit rounds into four 4-inch tart pans with removable
fluted rims. Roll rolling pin over dough to trim and press dough
lightly to extend it slightly above edges of pans. Make 4 more shells
in same manner with remaining dough. Prick shells with a fork and
chill, covered, on a baking sheet 30 minutes.

Preheat oven to 400F.

Line shells with wax paper and weight them with rice or pie weights.
Bake shells on baking sheet in middle of oven for 10 minutes. Remove
paper and rice carefully and bake shell until pale golden, about 5
minutes more. Cool shells in pans on a rack. Shells may be made 1 day
ahead and kept in airtight containers at room temperature.

Make custard:

In a heavy saucepan stir together sugar, cornstarch, and salt. Add
milk gradually, stirring, and bring to a boil, whisking. In a bowl
whisk together whole eggs and egg yolks. Gradually whisk about 1 cup
hot milk mixture into eggs and whisk egg mixture into milk mixture.
Simmer custard, whisking, 2 minutes. Remove pan from heat and whisk
in vanilla and butter until butter is melted. Chill custard, its
surface covered with plastic wrap, until cold.

Stir 1 cup coconut into custard and divide among pastry shells.

In a bowl beat cream until it holds soft peaks. Gradually beat in
sugar and beat cream until it just holds stiff peaks. Divide whipped
cream among tartlets and spread evenly. Sprinkle remaining 1/2 cup
coconut over tartlets.

Makes 8 tartlets.